Across our three Relais & Chateaux lodges our chefs have constantly strived to incorporate local ingredients in to the menus.

No easy feat given the unique locations of the Awasi properties; with Awasi Patagonia, in the depths of Chile’s windswept and rugged Torres del Paine, Awasi Iguazu, in the verdant rainforests of Argentina’s northern Misiones region, or Awasi Atacama, 2,500m above sea level and one of the driest spots on the planet, each property offers an entirely different variety of locally grown produce, unique to their locations and environments.

With a twist

At Awasi Atacama, our 12 lodge property in the ancient town of San Pedro de Atacama, our bar team have gone one step further.

In collaboration with some local producers, they have refreshed the retro-appeal of liqueurs with a local twist, using indigenous ingredients to produce a range of cocktails, aperitifs and digestifs with a firm grounding in the region.

Historical descendants of herbal medicines, traditionally prepared in Europe by monks and intended to revive the spirits and rid the body of malign humours, liqueurs are alcoholic beverages flavoured with syrups, herbs and other ingredients.

Over the years, a multitude of popular options have emerged, and whilst they may be associated with dusty bottles you might find on a great-aunt’s sideboard, they have experienced something of a resurgence in recent years. After all, perhaps there’s a reason great-auntie lived to 96.

Hyper-local

Local producers from San Pedro de Atacama, Licores San Mateo have reimagined the typically heavy, creamy flavours of certain herbal liqueurs using native plants and herbs. The results are astounding. The wild herbs of the Atacama, including two enduringly popular plants, have adapted to survive in an unforgiving environment; they have powerful healing properties, utilised by Atacaman locals for folk medicine, and now adopted for new uses as Licores San Mateo have incorporated them in to their new signature drinks. 

The rica-rica plant and the chañar have both been used by indigenous communities for centuries, and they can both be found growing in the Awasi gardens, giving guests the opportunity to sample ingredients almost impossible to find outside of the Atacama.

Licores San Mateo have produced four liqueurs, each utilising a special, hyper-local ingredient; the Rico Rico, the San Pedrina, the Lickancello and the Tchainar.

Rico Rico

Rico Rico is crafted from the aromatic rica-rica plant, known for its medicinal properties among the Andean highlands.

Traditionally, it has been used to relieve stomach pain and promote digestion, but also imparts mentholated freshness with woody and oregano-like notes to provide a sharp freshness that lends itself to cocktails.

Its golden-brown hue and sweet undertones create a balanced profile, making it ideal for drinks that highlight fresh citrus or honey mixers. Enjoy a refreshing Rico Rico cocktail after a day of exploring the thirsty, harsh beauty of the surrounding Atacama desert.

San Pedrina

San Pedrina features the region’s juicy Pascua pears, celebrated for their sweetness and rich flavour. Traditionally harvested around Easter, these pears not only add depth to the liqueur but are also known for their nutritional benefits.

This liqueur has a deep amber hue and offers a velvety smoothness balanced by fruity notes. Making an elegant cocktail, it goes well with hints of ginger or vanilla. Celestial San Pedrina pairs nicely with the star-filled heavens above Awasi Atacama; enjoy one around the open-air firepit in the warm dark of the evening.

Lickancello®

Lickancello® showcases the vibrant lemons of the Atacama Desert, known for their high acidity and intense flavour. Traditionally used in local remedies, these lemons are thought to aid digestion and boost immunity.

This bright yellow spirit offers a refined lemon fragrance and balanced sweetness, making it perfect for refreshing cocktails like a limoncello spritz or classic drinks with a citrus twist.

Enjoy Lickancello® as a sundowner, the zesty notes perfectly complementing the warm colours brought out by the late afternoon sun.

Tchainar

Tchainar, made from the chañar fruit, has been revered for its medicinal properties, including its use as a natural remedy for respiratory ailments and its high nutritional value.

The liqueur presents a deep brown hue and aromas of caramelised and smoky notes. It begins with tartness that evolves into a lasting sweetness, creating a layered taste experience. Sip smoky Tchainar next to the fire as a warming digestif.